Broccoli, Carrot and Snow Pea Slaw
Published May 28, 1994
- Total Time
- 1 hour 10 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
12 medium-size broccoli stems, trimmed, peeled and julienned
5 medium-size carrots, trimmed, peeled and julienned
2 cups snow peas, trimmed and julienned
1 teaspoon cracked coriander seeds
½ teaspoon ground cumin
⅛ teaspoon crushed red pepper flakes
2 tablespoons plus 1 teaspoon fresh lemon juice
1 teaspoon olive oil
1 ½ teaspoons salt
Nutritional analysis per serving (4 servings)
21 grams carbs; 111 calories; 1 gram monosaturated fat; 2 grams fat; 7 grams fiber; 623 milligrams sodium; 6 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Bring a large pot of water to a boil. Add the broccoli, carrots and snow peas and blanch for 30 seconds. Drain, refresh under cold running water and drain again. Place in a large bowl. Add the remaining ingredients and toss to coat. Let stand for 1 hour. Divide among 4 plates and serve.
Private Notes
Comments
Be sure to pat vegetables dry until all moisture is absorbed. Dressing requires more oil. For added flavour add 1 finely diced preserved lemon.
Tasty dish. I used sugar snap peas instead of snow peas as they were much fresher in the market. Slivered the veggies so only needed to blanch for 15 seconds. I cut the salt down to a decent pinch but otherwise followed the recipe for the dressing. Delicious.
Too much salt! Less would be better.